There are recipes you come across once and forget, and there are those you continue to return to again and again because they ...

My only complaint about working at Southern Living is that I'm hungry all the time. While curating food inspiration for our readers, food is on my mind—and workload—often. Coupled with my penchant for ...

Shrimp cooked in a buttery, lemony sauce is nothing new, but that doesn’t mean there aren’t ways to give it a twist. One way that I shake up shrimp scampi, a weeknight dinner favorite in my house, is ...

Put 1 stick of butter into a large skillet. Set the temperature on medium to high heat. Once butter is melted add the clean peeled and deviled shrimp into skillet. Add garlic powder, onion powder, ...

4 tablespoons plus 4 sticks (1 pound) salted butter, softened, divided Instructions: To make the BBQ Butter, melt 4 tablespoons butter in a small sauté pan on medium-low. Add the shallots and garlic; ...

Pascal's Manale in made New Orleans barbecue shrimp famous in the 1950s. It's still served today and is easy enough to make ...

Deveining shrimp is a neccesary evil of preparing the seafood, but it can be made much easier than you think by using this ...

Nix the garlic (gasp!) for coriander seeds and a dollop of dill-speckled mayo for a subtle, speedy dish that’s all about the shrimp. By Melissa Clark This is not a recipe for shrimp scampi. I know, ...

You may adjust the butter amount and use frozen peas. 1 stick butter 2 medium potatoes, peeled, diced small 2 pounds small shrimp, peeled, deveined 2 cloves garlic, minced ½ cup button mushrooms 1 cup ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Eric Kim's Shrimp Cocktail. This method for a ...